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Flavour & Tenderness in one ultimate roast
Earn up to 34 Points.
Delicious and succulent, this rolled lamb saddle is the ultimate in boneless lamb roasts. The double loin end of the saddle is expertly boned out and hand rolled and tied to make one of the best lamb roasting joints available.
I cooked it in a roasting tin for 2 hours at gas mark 5. I worked into the fat salt and black pepper with crushed garlic placed in the skin. Serve with roast potatoes, carrots and greens
Best lamb I have tasted in a long while. I cooked two joints at 180 degrees for one and a half hours in a fan oven. My son who normally doesn’t like lamb said how succulent and tender it was and couldn’t stop eating it.
Must say for the first time since ordering special occassion meat from Macbeth’s I was slightly disappointed. i cooked it exactly the same way as I cooked my previous joints but unfortunately the meat wasn’t as tender. However the taste was still good
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